Lamb is a prominent fixture in many Mediterranean cuisines like Greece, North Africa, and the Middle East, however, mutton (an older, female sheep) is a staple of United Kingdom cuisine including Scotland, Wales, and the northern Uplands.
Leg of lamb (unlike many pork and beef cuts) is exactly what it sounds like and is often sold on the bone and meant to be cooked on a spit. Here instead, I’ve ordered a boneless leg of lamb from the butcher. These can also be found deboned in your local grocery store.
- 2-3 lb boneless leg of lamb
- 1 large sweet potato, sliced 1/8″ thick
- 2 tbsp fresh rosemary
- 6 cloves of garlic, peeled
- 1/4c canola oil
- 2 tbsp olive oil
- 1 tbsp kosher salt
1. If your leg did not come already tied, you will want to start with this. I am spoiled and I have my butcher tie mine ahead of time. If you don’t have a butcher, or would like to know how to do properly tie a roast, here is an excellent (if not overly thorough) video on how to tie a boneless leg of lamb.
Note: I do not endorse the cheesy music.
2. Chop the rosemary and garlic lightly and place into a mini chopper or food processor. Pulse until the rosemary and garlic have become well integrated. Add the salt and continuing pulsing. The salt will act as a abrasive and bring out the oils in the garlic and rosemary more.
3. Drizzle the olive oil over the lamb and rub in with your hands. Spread rosemary/garlic mixture over the entire surface of the lamb. Place on the rack of a roasting pan and leave on the counter for one hour. This will allow the flavors to permeate the lamb.
4. Heat oven to 325 degrees. Move the oven rack to the bottom third of your oven. When the oven has come up to temperature, place the roasting pan in the oven. Roast lamb for about 35 minutes per pound.
Note: The lamb is cooked medium rare when a meat thermometer reads 120 degrees inserted in the middle (about 1 hour). If you would like it cooked medium well, cook for an additional 20 minutes. If the middle is 120 degrees, the ends will most likely be cooked medium (around 140 degrees).
5. After you pull the lamb out of the oven, set on a cutting board and rest. Resting will allow the juices to redistribute. If you cut in the lamb too early, it will bleed and be dry.
6. As the lamb is resting, heat canola oil in a sauce pan over medium high heat. When the oil is hot, place potato slices in oil 4 or 5 at a time. You don’t want to crowd the pan. The potatoes should instantly sizzle. If little happens, the oil is not hot enough.
7. Flip the potato slices after 2 minutes and continue cooking for another 1 minute. Drain slices on a paper towel and season with salt. Cook second batch of slices.
8. Place potato slices on plate. Top with lamb. Garnish with mint sauce or jelly if you wish.